11/02/2015 Pork Tenderloin a la Creme
Pork Tenderloin a la Crème
Recipe Courtesy of Cindy Schumacher
8 strips of bacon
8 slices pork tenderloin, 2” thick, butterflied
¼ cup brandy or cognac
2 tsp dry mustard
Salt and pepper to taste
¼ cup dry white wine
2-3 Tbsp. beef bouillon granules
2 cups heavy cream
2-3 Tbsp. all-purpose flour
¼ pound mushrooms, sliced
Fry bacon until limp. Wrap bacon around outside edge of each butterflied tenderloin, secure with a wooden pick, and place in ungreased roasting pan.
Using a spoon, drizzle brandy over meat.
Sprinkle meat with mustard, salt, and pepper.
Bake uncovered at 350 degrees for 20-30 minutes.
Remove pork and skim grease from drippings.
Add wine and bouillon granules and deglaze roasting pan over medium heat.
Whisk together cream and flour until smooth.
Whisk into drippings.
Stir and boil until thickened and smooth, about 4 minutes.
Return meat to pan, turning to coat both sides and sprinkle with mushrooms.
Bake uncovered at 350 degrees for 15 minutes or until sauce is thickened.